No-Bake Vegan Key Lime Pie Bars

No-Bake Vegan Key Lime Pie Bars

These zesty no-bake, easy to make key lime pie bars are a delicious treat that can be stored in the freezer, meaning you can get a citrus sweet fix any time! They’re gluten free and vegan as well 👏🏼 


Basically, if you have a blender and a freezer then this recipe is a no brainer for you - it’s just blending 2 sets of ingredients together and layering them but wowing everyone with your vegan baking skills in the process! 🌱 The nutty, crumbly base is complimented perfectly with the citrusy kick of the key lime cream, with the two balancing out to give a lovely treat that isn’t too sickening. 


Try it for yourself - you’ll find all the key ingredients on 


Recipe (makes 12)






  • 150g / 1.75 cups Cashews - soaked in water overnight 
  • 100ml full fat tinned coconut milk (I used Blue Dragon) 
  • Juice of 3 limes 
  • Tbsp lime zest 
  • 4x Tbsp maple syrup 
  • 2x Tbsp coconut oil 
  • Tsp vanilla extract 
  • Desiccated Coconut for topping 




  1. Soak 150g cashews in water overnight to allow for a really creamy texture 
  2. Blend together all the ingredients for the base - I blended for a few mins so that there was still some crunch 
  3. Line an 8x8 baking tin and spread your base mixture along the bottom of this, pressing it in - place this in the freezer while you prepare the key lime cream
  4. Place all ingredients for the key lime topping into a blender and blend until smooth and creamy: taste now to check if you’d like to add anymore lime / syrup 
  5. Spread the key lime topping over the prepared base - top with some desiccated coconut and zest then return to the freezer and allow these to set for a few hours 
  6. Slice + serve ( I left my slices big for photograph but cut these into 2 - yielded 12) 
  7. Store the bars in the freezer + when you want one remove and let sit for a few mins 


These bars were so easy to whip up - definitely going to trying them again and storing them in my freezer for a handy snack or dessert 🌱👏🏼

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  • Katie Rowlands
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